Serve this tropical banana and pineapple sauce with ice cream, toast, pound cake, or pancakes.
2 cups mashed bananas
1 (20-ounce) can pineapple chunks, crushed
4 cups granulated sugar
6 ounces pectin
- In a large kettle over medium high heat, combine mashed bananas, crushed pineapple chunks, and sugar. Bring to a rolling boil; and cook for 1 minute, stirring frequently. Remove from heat.
- Stir in pectin. Skim the surface of any foam.
- Store refrigerated or ladle into sterilized jars, leaving 1/4-inch head-space; seal and process in a boiling water bath for 10 minutes.
Makes about 8 cups.